Ingredients
Method
1.In a large saucepan, heat water, honey and tea bags on medium. Bring to simmer, stirring until honey dissolves. Reduce heat to low, add figs. Simmer 5-10 minutes until tender but not mushy, turning them once.
2.Using a slotted spoon, transfer figs to a dish. Cool and slice.
3.Remove teabags from syrup and discard. Continue simmering 10-15 minutes until syrup reduces and thickens. Cool.
4.Preheat oven to hot, 200°C. Lightly grease and line 2 oven trays.
5.Cut pastry sheets into eighteen 6 x 12 cm rectangles. Sprinkle half sugar onto baking paper. Top with pastry, prick with a fork, then sprinkle remaining sugar over.
6.Place a sheet of baking paper over pastry rectangles, then place a second tray on top.
7.Bake 15-20 minutes until golden and crisp. Remove top tray. Cool.
8.Meanwhile, in a bowl, beat cream, icing sugar and vanilla until soft peaks form. Add mascarpone and beat until thick.
9.Top cooled pastry rectangles with cream mixture, figs and pistachios. Drizzle over a little syrup. Repeat layering, finishing with pastry layer. Dust with icing sugar to serve.
Keep sauce and figs in the fridge until ready to use. Serve at room temperature.
Note
